A bumper post today - three recipes in one. I decided to share these three recipes together as they are so easy to make, delicious and made so much easier and healthier to cook using the AMC Cookware.
Grilled Chicken Leg
This dish was what attracted me to the AMC Cookware range in the first place. I couldn't believe how easy and fast it was, the meat was juicy and the skin crispy. There was no grease splatter, I didn't have to baste anything (I really dislike to do meat basting), and just two things to wash.
Best of all was seeing how the oil has dripped down to the bowl. After understanding how this works, I was totally sold!
- 500g deboned chicken legs, about 2-3 pieces (sometimes referred to as Chicken Maryland)
- Dash of salt and pepper
- Pince of 5 spice powder
- 1 tsp sesame oil
- Dash of chinese cooking wine
1. Marinade the chicken legs overnight or at least 2 hours.
2. Place the chicken legs, skin side down, on a steamer - positioned over a bottom bowl, and cover with the Navigenio hotplate upside down.
|Place the meat in a steamer, skin side down.|
|Grill it with the Navigenio hotplate upside down, just like how we |
cooked Char Siu and Siew Yoke/Roast Pork
3. Switch the Navi hotplate to #4 and grill for 15minutes.
4. Turn the chicken pieces skin side up and grill for another 5 minutes until crispy and golden. Switch off the Navi hotplate, remove the meat onto a plate and let it rest for about 5 minutes before cutting into bite size pieces using a meat scissors. Serve immediately.
Total cooking time - 20minutes.
|The skin is sizzling in its own oil, crispy and golden. |
There is no basting or adding any additional oil.
|The meat is perfectly cooked and juicy. No pinkish parts.|
|The oil that has dripped down into the bottom bowl. |
Reduced risk of clogged arteries...unless you want to keep this
to cook chicken rice (;p)
The next two dishes can be cooked using the same 28cm roasting pan. Steam the fish first, then use it to steam the vegetables. After that, just serve the vegetable dish straight from the pan; all AMC Cookware has been designed with pleasing aesthetics in mind.
Thai Style Steamed Fish
No more boiling some water in a wok and then steaming the fish over a rack with boiling water. No need to check the clock or look for signs that the fish is cooked (eg. the fish's eyeballs have popped out - so grose :p).
AMC's waterless cooking method simplifies the whole process by steaming the fish straight in the pan, and using the Audiotherm to control the cooking and notify you when it's done.
The AMC 28cm roasting pan is ideal for steaming and stir frying.
- 500g Red Snapper or Tilapia, gutted and rinsed clean
- 5 slices of ginger, slivered
- 3 fat pips of garlic, minced
- Juice of 5 large limes or 2 lemons
- 2 tsp fish sauce
- 1 tsp sugar
- Dash of soy sauce
- Chopped chinese parsley for garnishing
1. Cut two slits on each side of the fish and arrange on a AMC 28cm roasting pan, pour all the seasonings onto the fish (except the chinese parsley) and cover.
|I forgot to take photos of the cooking process, this was another |
steam fish using the same 28cm roasting pan, as illustration
2. Switch on the Navigenio hotplate to #5, attach the Audiotherm to the cover knob (the Visiotherm), set the timer to 5 minutes and turn the Audiotherm to the "carrot" point.
|Illustration only. The Audiotherm should be set to 5 min (not 10min).|
3. Once the internal cooking heat in the roasting pan has reached "carrot" point (this will only take a few minutes), the Audiotherm will beep. Remove the Audiotherm, switch off the Navi hotplate, and let the pan sit on the hotplate (it is still very hot and the fish inside the pan is continuing to cook) for 5 minutes. The Audiotherm will beep again to notify you that the 5 minutes is up and it's time to serve the fish.
4. Remove the cover and adjust the taste. Garnish with the chopped chinese parsley and serve immediately.
Total cooking time - between 10-15 minutes, depending on the size of the fish and thickness.
Steam Broccoli with Mushrooms and Scallops
My mum hardly steam vegetables. She would blanch them in boiling water for a few minutes, sift out the cooked veg and pour away the water - with all the nutrients from the veg!
AMC's steaming method retains the nutrients from the vegetables by steaming them in the same pan. Vegetables retain their colour, texture and nutrients.
|The natural vibrant colours of the vegetables are retained|
|For naturally "dry" vegetables such as ladyfingers, sprinkle some water |
before steaming. The texture and colour remains, and the ladyfingers do not turn mushy or yellow.
- 200g bunch of broccoli, trimmed into bite size florets
- 1 medium size carrot, cut into thin diagonal slices
- 3 medium size scallops, softened with hot water, separated into thin strips
- 3 large dried mushrooms, softened with hot water, sliced thinly
1. Rinse the broccoli florets and put inside a AMC 28cm roasting pan. Do not drain the broccoli until too dry, leave some droplets of water clinging onto the broccoli florets. Add in the carrot, scallops and mushrooms.
|Place the pan on the Navigenio hotplate and switch to #5 heat.|
2. Cover, switch on the Navigenio hotplate to #5. When the Visiotherm (the cover knob) reaches the "carrot" point, switch off the hotplate and let it sit for another 3 minutes.
3. Open the cover and pour in the seasonings, stirring to coat the vegetables well. Serve immediately.
I like to made extra batch of ginger and garlic oil for steaming dishes such as the above. You can pre-make the oil (first 4 ingredients) and only add in the oyster sauce and stock powder during actual cooking.
- 2 fat pips of garlic, minced
- 2 slices of ginger, slivered
- 1 tsp sesame oil
- 1 tsp normal oil
- 2 tbspn oyster sauce
- 1/2 tsp chicken stock powder
Total cooking time - less than 10minutes.
Easy isn't it. These are three regular dishes that I enjoy cooking with AMC Cookware. So much easier, faster and cleaner than using the conventional gas stove.
For more information on AMC's range of cookware, including its Premium System range and the Navigenio hotplate, please click HERE.